Pink Lemonade Shooter Food

PINK LEMONADE

Steps:

• Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

PINK LEMONADE SHOTS

Steps:

• Halve the lemons lengthwise and gently scrape out the pulp and white pith with a spoon or melon baller. Put the rinds in muffin tins or fit them into a pan so they can be filled without tipping over.
• Put 3/4 cup cold water in a small saucepan, sprinkle the gelatin evenly over the top and let it absorb the water for 2 minutes. Bring the water just to a boil and whisk until the gelatin is fully dissolved. Remove from the heat and whisk in the sugar until dissolved.
• Transfer the gelatin mixture to a bowl and stir in the pink lemonade, cherry soda and vodka. Spoon the mixture into the lemon rinds. Refrigerate overnight.
• Carefully slice each lemon half into 2 wedges and serve.

PINK LEMONADE SHOOTER

Steps:

• Fill shaker with ice. Add vodka, cranberry juice, and sour mix.
• Shake well.
• Strain into glass shot and SHOOT!

SNOW CAP SHOOTER

Steps:

• Layer tequila first and then the Bailey's in a shot glass.
• Enjoy the drink.

SEAFOOD SHOOTER

Steps:

• Combine the onion, celery, bay leaf, peperorns, parsley, lemon, water, wine and salt in a saucepan. Bring to boil.
• Add the seafood of choice and cook accordingly. (For shrimp, cook until the shrimp turn pink, 2 to 3 minutes, peel and devein.
• For octopus, lower the heat and simmer for 35 to 40 minutes, or until tender. For cleaned squid, cook for just 1 minute or it will toughen.
• For crab or lobster, cook until the shells turn red, about 12 to 15 minutes, pick meat out and discard shells.
• For clams, cook until the shells open, about 5 minutes, save the meat and discard the shells.).
• Remove the seafood from the broth and let cool then dice seafood and set aside.
• Add the three cups pureed tomatoes (or you may used canned tomato juice) to the broth and simmer 30 minutes or until reduced by half. Strain the broth, pressing down on the solids to extract all the liquid. Discard the solids. (you should end up with about 2 cups of tomato broth). Cool completely. Pour the tomato broth into a glass pitcher. Stir in the diced seafood, avocado, tomato, red onion, cucumber, lime juice, serano chilies, olive oil and cilantro.
• Place in refrigerator covered with plastic wrap until well chilled. Fill several shot glasses half to 2/3 full with seafood mix. Pour tequila into each shot glass. Serve.

PINK LEMONADE PARTY CAKE

Steps:

• Preheat oven to 350 and place rack in the center of oven.
• Mist a 13" x 9" metal baking pan. Dust with flour and shake out excess.
• Place the cakemix, water, oil and eggs in large mixing bowl. Blend with mixer on low speed until ingredients are incorporated (30 seconds). Scrape the sides of bowl and increase speed to medium and blend for 2 minutes or until the batter lightens.
• Pour the batter into the pan, smooth the top and place pan in oven.
• Bake the cake until the center springs back when lightly pressed with your finger, about 30-35 minutes.
• Remove cake from oven and let rest for 15 minutes.
• For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into top of the warm cake every 1/2", wiping the fork occasionally to remove crumbs. Drizzle the glaze over the top of the cake.
• Cover the pan with plastic wrap and place it in the refrigerator to chill for 2 hours. Remove pan from frig, spread the whipped cream over the top and slice and serve.
• Delicious served with fresh strawberries!